Custard with Strawberries and Crumble

Dessert

Nov 2

Written By Amelia

This Custard with Macerated Strawberries and Crumble is super versatile. I made it at a time when strawberries aren’t in season (November) but in my opinion, strawberries don’t need to be in season if you’re covering them in sugar, lemon juice, and Grand Marnier. You can make this dish more seasonal by swapping out strawberries for poached pears or caramelized apples, or an orange cranberry sauce! Or, if you’re reading this in the Summer, you can stick to fresh fruits. Whatever your heart/stomach is telling you to do!

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Vanilla Custard with
Macerated Strawberries and Crumble

Custard
serves 3-4

1 1/2 cups whole milk
1/2 cup heavy whipping cream
2 teaspoons vanilla bean paste, or vanilla extract
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons butter

Custard Instructions

In a medium saucepan (no heat), add sugar, salt and cornstarch and stir. Add milk and cream and stir and then add egg yolks and vanilla bean paste.

Turn the heat on medium stirring constantly, until the custard thickens and can coat the back of a spoon. This should take about 5-7 minutes. Remove from heat and stir in butter.

Pour into 3-4 ramekins, cover with Saran Wrap to prevent a skin, and chill for at least 2-3 hours.

Macerated Strawberries

4 cups strawberries, sliced
juice of 1 lemon
1/2 cup sugar
Splash of Grand Marnier

Instructions

In a large bowl, add strawberries, lemon, sugar, and Grand Marnier and mix thoroughly and let chill for at least 1-2 hours.

Crumble

1 cup flour
1/2 cup brown sugar
1 stick salted butter, chilled & cut into cubes
1/3 cup rolled oats (optional)

Instructions

Preheat oven to 350°F

In a large bowl, mix together flour, brown sugar, and oats. Add butter and combine with your hands until crumbs start to form. Spread onto lined baking sheet (parchment paper or tin foil) and bake in oven for about 15-25 minutes or until golden brown.